When corn season arrives, I make this on repeat.
Unlike feed corn, sweet corn kernels were plump, juicy, and sugary sweet.
Thats when I make my favorite four-ingredient corn salad.
Simply Recipes / Sara Haas
How I Make My Corn Salad
This salad is only as good as your corn.
Thats why Ill only make it in the late summer when sweet corn is at its seasonal best.
Toss ever so gently to combine and serveits that simple!
Simply Recipes / Sara Haas
you’re free to use any method for cooking it (including microwaving!
), but to make life easier, I recommend cutting large ears of corn in half beforehand.
Place a cutting board on a damp kitchen towel or paper towel to keep it from moving around.
Simply Recipes / Sara Haas
If done correctly, youll get big pieces that are easy to scoop up and fun to eat.
If you end up with some single kernels, dont worrytheyll be delicious, too!
Set a corn cob cut side down on the cutting board.
Flip the cob to remove the remaining kernels, then repeat with the remaining cobs.
Toss gently to combine.
Tweak This Recipe
Your corn salad doesnt have to end there.
Ive been known to throw all kinds of extra goodies in this versatile dish.
For example, I love adding leftover grilled vegetables likezucchini, eggplant, and bell peppers.
If I have extra herbs lying around, Ill add those, too.
Cilantro is great, but parsley and basil are also delicious.
Ive even served my corn salad over grilled fish and chicken with great success!
